Oct 16 Spaghetti Squash

I always wanted to like spaghetti squash but always managed to be disappointed. Determined to find a healthy pasta alternative for our relatively mild autumn, I found a simple recipe to roast the gourd, and then added a homemade marinara sauce and delicious chicken sausage that I had in my freezer. It turned out to be a perfect one-bowl dinner that was also healthy and protein rich.

Preheat oven to 400 degrees. Cut the squash in half length wise, scoop out the seeds. Place the squash face down on a baking tray. Add a little water to the tray and cover the squash in foil. Bake for 30-40 minutes until the squash is tender and the pulp forms spaghetti-like pieces with a fork.